Whiskey Kitchen

Two ounces of Makers Mark 46, three dashes of Angostura bitters on a sugar cube muddle, ice added then stirred. *Try with lavender bitters instead

Jim Beam Rye, Grand Marnier, Sweet Vermouth and three dashes of Angostura Bitters stirred and garnished with Marraschino Cherries

Two ounces of Rabbit Hole Boxergrail Rye, Averna Amaro and Angostura Bitters

Two Ounces of TX Blended Whiskey, Pineapple Juice, Brown Sugar, Pinch of Cinnamon

Jefferson Very Small Batch, ginger simple syrup, fresh lime juice, cracked black pepper

Smooth Ambler Contradiction, Kahúla, Chocolate Bitters and Orange Bitters

Jim Beam Red Stagg in a Cheerwine glass bottle. *Served with salted nuts

Woodford Reserve, Espolòn Silver, lime juice, simple syrup, ginger beer and Angostura Bitters

Muddled seasonal fruit in simply syrup with three ounces of Bulleit Rye. Ask for some club soda on top to take some bite out

Raspberries, mint leaves, lime wedges and local honey muddled. Two ounces of Palmetto Whiskey and white cranberry juice. Served In a pilsners glass

Two ounces of Blade and bow, sweet vermouth, Campari. Served up

One shot of Jameson Irish Whiskey, One made in house pickle with a pickle back, and One of our draft beers

Sipsmith gin, St. Germain elderflower liqueur, fresh lemon juice, herb infused simple syrup. Garnished with and edible flower and seasonal berries

Created by champion drinker Earnest Hemingway Champagne added to La Fee Superieure Absinthe until it "obtains its proper opalescent milkiness" Mr. Hemingway said to, "drink three to five of these slowly in one sitting" -Whiskey Kitchen does not endorse

Two ounces Plymouth Sloe Gin, Lemon Juice, Simple Syrup

Cucumbers slices and mint leaves muddled in fresh lemon juice and basil simple syrup with Tanqueray Gin

Structured with a depth of flavor and long, smooth finish. Aromas of cassis and black cherry unfold alongside mocha, tobacco and spices. From Whiplash Vineyards in California. Try it with our lamb or filet

Showcases red fruit, plum, and black cherry. Intriguing notes of allspice and cinnamon along with touches of oak and vanilla lead to a graceful finish. Medium in body. From Whiplash Vineyards in California. We like it with our quail

From Whiplash Vineyards. Fruit-forward with warm, comforting aromas and notes of berries, fig, dark cherry and spices. Medium in body. From Whiplash Vineyards in California. We like it with our Whiskey Kitchen Burger or our Beyond Burger

Features aromas of juicy apricot, peach and melon combined with rich notes of warm chestnuts and toffee. Well rounded and smooth. From Whiplash Vineyards in California. We like it with our chicken and our catch of the day

Reveals refreshing citrus and nectarine, with a twinkle of acidity and zesty finish. Created from sustainable vineyards at the base of the Andes in Argentina. We like it with our Angel Eggs

Aromas of tropical fruit and citrus. This crisp and refreshing entry of pineapple and fresh cut grass leads to a vibrant finish of citrusy goodness. This wine is like going back to that all-inclusive resort with a swim up bar, but without the sun burn. From Sunday Funday. We like it with our Bone in Peach Glazed Pork Chop

Six deviled eggs minus the devil, he's not welcome down here, sitting on a fried green tomato with our in-house bacon jam or remoulade sauce

Pulled pork, Cassie Mae's collards, and Aunt Junie's mac and cheese rolled in wheat wonton wrappers. Three cut

Our made in house pimento cheese stuffed in okra then lightly fried

You've seen your Grandad love them, now you can! Thick white bread with garden tomatoes, Duke's mayonnaise, and a hefty helping of pink and black peppercorn. Add pimento cheese for $3

French fried potatoes, mmm-hmm, accompanied with truffle oil and topped with Pecorino Romano shaved over the top

Slow roasted pork belly with our classic Southern Comfort BBQ sauce, placed on a bed of southern slaw

Slow roasted, crispy wings. Try with one of our six Whiskey Kitchen Barbecue Sauces

Sweet corn and sweet potatoes fried in a pocket of dough, accompanied with a whiskey molasses sauce to dip

Flash-fried shrimp, lightly coated in our southern breading. Sweet chili and sriracha sauce accompanied with our six signature BBQ sauces

Bite-sized biscuits. Chef's Selection. Ask your server. "It'll make ya tongue slap your brains out"

Grilled Quail basted in peach BBQ sauce and served on Cassie Mae's Collards

The best of the best moms got together ad made the best of the best Chicken Salad! Served on a bed of lettuce, tomato, and cucumber. Accompanied with club crackers

A wedge of artisan romaine lettuce topped with our blue cheese dressing, bacon crumbles, cherry tomatoes, and chives

A wedge of artisan romaine lettuce topped with our house Caesar dressing, shaved Pecorino Romano cheese, and made in house croutons

A house-ground steak burger on a brioche bun topped with arugula, pimento cheese, fried onion rings, thick whiskey sriracha bacon, and our Whiskey Kitchen BBQ Sauce. Served with hand-cut truffle fries

Plant-based patty with lettuce, tomato, onion and special sauce. Served with hand-cut truffle fries

Thick fried turkey and Applewood smoked honey ham with tomato, lettuce, and Duke's Mayonnaise. Add Cheese: Provolone, white cheddar and American cheese. Served with hand cut truffle fries

New Orleans style open-faced pistolette sandwich with fresh local oysters and shrimp. Lightly cooked in our southern breading, fried, and placed on arugula, topped with our remoulade sauce. Served with hand-cut truffle fries and two sweet corn fritters

Twelve-hour, slow-roasted pork, topped with our signature Whiskey Kitchen BBQ Sauce. Served with coleslaw and Me Maw's potato salad

Two wedges of artisan romaine lettuce, topped with our house Caesar dressing, shaved Pecorino Romano cheese, and made in house croutons

Served with Cassie Mae's Collard Greens and Aunt Junie's Mac and Cheese

Served with Cassie Mae's Collard Greens and garlic gouda mash potatoes

Served with garlic gouda mash potatoes and asparagus

Bone-in white meat chicken quarter. Served with Foye's Green Beans, Aunt Junie's Mac and Cheese and a piece of corn bread

North Carolina trout with a mild, sweet taste and a delicate texture. Served with wild rice and Foye's green beans

Creamy grits with one grit cake and pan-seared shrimp with Cassie Mae's Creamy Creole roasted tomato garlic sauce

Served with Foye's green beans and penne pasta with a white wine sauce

A combination of shrimp, andouille sausage, potatoes, and corn served on three skewers. Accompanied by old bay butter and coleslaw

French fried potatoes, mm-hmmm, accompanied with truffle oil and topped with Pecorino Romano shaved over the top

Cut to order, local green tomato with our southern breading and fried perfectly

Sweet corn and sweet potatoes fried in a pocket of dough, accompanied with a whiskey molasses sauce to dip

Purple and white cabbage, carrots, Duke' e mayonnaise, buttermilk, local honey, apple cider vinegar, and secret spices, shhhh

Hundred-year-old recipe from Norway, South Carolina. The recipe has never been officially written down, only taught in the kitchen

Recipe from Gresham South Carolina made with Kentucky Wonder Beans

Two ounces of Makers Mark 46, three dashes of Angostura bitters on a sugar cube muddle, ice added then stirred. *Try with lavender bitters instead

Jim Beam Rye, Grand Marnier, Sweet Vermouth and three dashes of Angostura Bitters stirred and garnished with Marraschino Cherries

Two ounces of Rabbit Hole Boxergrail Rye, Averna Amaro and Angostura Bitters

Two Ounces of TX Blended Whiskey, Pineapple Juice, Brown Sugar, Pinch of Cinnamon

Jefferson Very Small Batch, ginger simple syrup, fresh lime juice, cracked black pepper

Smooth Ambler Contradiction, Kahúla, Chocolate Bitters and Orange Bitters

Jim Beam Red Stagg in a Cheerwine glass bottle. *Served with salted nuts

Woodford Reserve, Espolòn Silver, lime juice, simple syrup, ginger beer and Angostura Bitters

Muddled seasonal fruit in simply syrup with three ounces of Bulleit Rye. Ask for some club soda on top to take some bite out

Raspberries, mint leaves, lime wedges and local honey muddled. Two ounces of Palmetto Whiskey and white cranberry juice. Served In a pilsners glass

Two ounces of Blade and bow, sweet vermouth, Campari. Served up

One shot of Jameson Irish Whiskey, One made in house pickle with a pickle back, and One of our draft beers

Sipsmith gin, St. Germain elderflower liqueur, fresh lemon juice, herb infused simple syrup. Garnished with and edible flower and seasonal berries

Created by champion drinker Earnest Hemingway Champagne added to La Fee Superieure Absinthe until it "obtains its proper opalescent milkiness" Mr. Hemingway said to, "drink three to five of these slowly in one sitting" -Whiskey Kitchen does not endorse

Two ounces Plymouth Sloe Gin, Lemon Juice, Simple Syrup

Cucumbers slices and mint leaves muddled in fresh lemon juice and basil simple syrup with Tanqueray Gin

Structured with a depth of flavor and long, smooth finish. Aromas of cassis and black cherry unfold alongside mocha, tobacco and spices. From Whiplash Vineyards in California. Try it with our lamb or filet

Showcases red fruit, plum, and black cherry. Intriguing notes of allspice and cinnamon along with touches of oak and vanilla lead to a graceful finish. Medium in body. From Whiplash Vineyards in California. We like it with our quail

From Whiplash Vineyards. Fruit-forward with warm, comforting aromas and notes of berries, fig, dark cherry and spices. Medium in body. From Whiplash Vineyards in California. We like it with our Whiskey Kitchen Burger or our Beyond Burger

Features aromas of juicy apricot, peach and melon combined with rich notes of warm chestnuts and toffee. Well rounded and smooth. From Whiplash Vineyards in California. We like it with our chicken and our catch of the day

Reveals refreshing citrus and nectarine, with a twinkle of acidity and zesty finish. Created from sustainable vineyards at the base of the Andes in Argentina. We like it with our Angel Eggs

Aromas of tropical fruit and citrus. This crisp and refreshing entry of pineapple and fresh cut grass leads to a vibrant finish of citrusy goodness. This wine is like going back to that all-inclusive resort with a swim up bar, but without the sun burn. From Sunday Funday. We like it with our Bone in Peach Glazed Pork Chop

Six deviled eggs minus the devil, he's not welcome down here, sitting on a fried green tomato with our in-house bacon jam or remoulade sauce

Pulled pork, Cassie Mae's collards, and Aunt Junie's mac and cheese rolled in wheat wonton wrappers. Three cut

Our made in house pimento cheese stuffed in okra then lightly fried

You've seen your Grandad love them, now you can! Thick white bread with garden tomatoes, Duke's mayonnaise, and a hefty helping of pink and black peppercorn. Add pimento cheese for $3

French fried potatoes, mmm-hmm, accompanied with truffle oil and topped with Pecorino Romano shaved over the top

Slow roasted pork belly with our classic Southern Comfort BBQ sauce, placed on a bed of southern slaw

Slow roasted, crispy wings. Try with one of our six Whiskey Kitchen Barbecue Sauces

Sweet corn and sweet potatoes fried in a pocket of dough, accompanied with a whiskey molasses sauce to dip

Flash-fried shrimp, lightly coated in our southern breading. Sweet chili and sriracha sauce accompanied with our six signature BBQ sauces

Bite-sized biscuits. Chef's Selection. Ask your server. "It'll make ya tongue slap your brains out"

Grilled Quail basted in peach BBQ sauce and served on Cassie Mae's Collards

The best of the best moms got together ad made the best of the best Chicken Salad! Served on a bed of lettuce, tomato, and cucumber. Accompanied with club crackers

A wedge of artisan romaine lettuce topped with our blue cheese dressing, bacon crumbles, cherry tomatoes, and chives

A wedge of artisan romaine lettuce topped with our house Caesar dressing, shaved Pecorino Romano cheese, and made in house croutons

A house-ground steak burger on a brioche bun topped with arugula, pimento cheese, fried onion rings, thick whiskey sriracha bacon, and our Whiskey Kitchen BBQ Sauce. Served with hand-cut truffle fries

Plant-based patty with lettuce, tomato, onion and special sauce. Served with hand-cut truffle fries

Thick fried turkey and Applewood smoked honey ham with tomato, lettuce, and Duke's Mayonnaise. Add Cheese: Provolone, white cheddar and American cheese. Served with hand cut truffle fries

New Orleans style open-faced pistolette sandwich with fresh local oysters and shrimp. Lightly cooked in our southern breading, fried, and placed on arugula, topped with our remoulade sauce. Served with hand-cut truffle fries and two sweet corn fritters

Twelve-hour, slow-roasted pork, topped with our signature Whiskey Kitchen BBQ Sauce. Served with coleslaw and Me Maw's potato salad

Two wedges of artisan romaine lettuce, topped with our house Caesar dressing, shaved Pecorino Romano cheese, and made in house croutons

Served with Cassie Mae's Collard Greens and Aunt Junie's Mac and Cheese

Served with Cassie Mae's Collard Greens and garlic gouda mash potatoes

Served with garlic gouda mash potatoes and asparagus

Bone-in white meat chicken quarter. Served with Foye's Green Beans, Aunt Junie's Mac and Cheese and a piece of corn bread

North Carolina trout with a mild, sweet taste and a delicate texture. Served with wild rice and Foye's green beans

Creamy grits with one grit cake and pan-seared shrimp with Cassie Mae's Creamy Creole roasted tomato garlic sauce

Served with Foye's green beans and penne pasta with a white wine sauce

A combination of shrimp, andouille sausage, potatoes, and corn served on three skewers. Accompanied by old bay butter and coleslaw

French fried potatoes, mm-hmmm, accompanied with truffle oil and topped with Pecorino Romano shaved over the top

Cut to order, local green tomato with our southern breading and fried perfectly

Sweet corn and sweet potatoes fried in a pocket of dough, accompanied with a whiskey molasses sauce to dip

Purple and white cabbage, carrots, Duke' e mayonnaise, buttermilk, local honey, apple cider vinegar, and secret spices, shhhh

Hundred-year-old recipe from Norway, South Carolina. The recipe has never been officially written down, only taught in the kitchen

Recipe from Gresham South Carolina made with Kentucky Wonder Beans

Two ounces of Makers Mark 46, three dashes of Angostura bitters on a sugar cube muddle, ice added then stirred. *Try with lavender bitters instead

Jim Beam Rye, Grand Marnier, Sweet Vermouth and three dashes of Angostura Bitters stirred and garnished with Marraschino Cherries

Two ounces of Rabbit Hole Boxergrail Rye, Averna Amaro and Angostura Bitters

Two Ounces of TX Blended Whiskey, Pineapple Juice, Brown Sugar, Pinch of Cinnamon

Jefferson Very Small Batch, ginger simple syrup, fresh lime juice, cracked black pepper

Smooth Ambler Contradiction, Kahúla, Chocolate Bitters and Orange Bitters

Jim Beam Red Stagg in a Cheerwine glass bottle. *Served with salted nuts

Woodford Reserve, Espolòn Silver, lime juice, simple syrup, ginger beer and Angostura Bitters

Muddled seasonal fruit in simply syrup with three ounces of Bulleit Rye. Ask for some club soda on top to take some bite out

Raspberries, mint leaves, lime wedges and local honey muddled. Two ounces of Palmetto Whiskey and white cranberry juice. Served In a pilsners glass

Two ounces of Blade and bow, sweet vermouth, Campari. Served up

One shot of Jameson Irish Whiskey, One made in house pickle with a pickle back, and One of our draft beers

Sipsmith gin, St. Germain elderflower liqueur, fresh lemon juice, herb infused simple syrup. Garnished with and edible flower and seasonal berries

Created by champion drinker Earnest Hemingway Champagne added to La Fee Superieure Absinthe until it "obtains its proper opalescent milkiness" Mr. Hemingway said to, "drink three to five of these slowly in one sitting" -Whiskey Kitchen does not endorse

Two ounces Plymouth Sloe Gin, Lemon Juice, Simple Syrup

Cucumbers slices and mint leaves muddled in fresh lemon juice and basil simple syrup with Tanqueray Gin

Structured with a depth of flavor and long, smooth finish. Aromas of cassis and black cherry unfold alongside mocha, tobacco and spices. From Whiplash Vineyards in California. Try it with our lamb or filet

Showcases red fruit, plum, and black cherry. Intriguing notes of allspice and cinnamon along with touches of oak and vanilla lead to a graceful finish. Medium in body. From Whiplash Vineyards in California. We like it with our quail

From Whiplash Vineyards. Fruit-forward with warm, comforting aromas and notes of berries, fig, dark cherry and spices. Medium in body. From Whiplash Vineyards in California. We like it with our Whiskey Kitchen Burger or our Beyond Burger

Features aromas of juicy apricot, peach and melon combined with rich notes of warm chestnuts and toffee. Well rounded and smooth. From Whiplash Vineyards in California. We like it with our chicken and our catch of the day

Reveals refreshing citrus and nectarine, with a twinkle of acidity and zesty finish. Created from sustainable vineyards at the base of the Andes in Argentina. We like it with our Angel Eggs

Aromas of tropical fruit and citrus. This crisp and refreshing entry of pineapple and fresh cut grass leads to a vibrant finish of citrusy goodness. This wine is like going back to that all-inclusive resort with a swim up bar, but without the sun burn. From Sunday Funday. We like it with our Bone in Peach Glazed Pork Chop